Tender Beef Carpaccio with Herb Dip

1Freeze the beef tenderloin (8 oz) for about 1 hour until firm but not completely frozen. This will make it easier to slice thinly.

2Using a sharp knife, slice the beef tenderloin (8 oz) as thinly as possible. Aim for paper-thin slices for the best texture.

3Arrange the beef slices on a large serving platter, slightly overlapping them to create an elegant presentation.

4In a food processor, combine the mixed fresh herbs (2 cups), Greek yogurt (½ cup), mayonnaise (¼ cup), lemon juice (2 tablespoons), Dijon mustard (1 tablespoon), minced garlic (1 clove), salt, and pepper. Blend until smooth and creamy.

5Taste the herb dip and adjust seasoning if necessary, adding more salt, pepper, or lemon juice (2 tablespoons) to your liking.

6Transfer the herb dip to a piping bag or a small bowl for serving.

7Drizzle the arranged beef carpaccio with a little olive oil and season with salt and pepper to enhance the flavors.

8Serve the carpaccio immediately, with the herb dip piped on top or served on the side for dipping.